Quinoa and Roasted Pepper Chili-- Boost Your Energy!
Happy Wednesday!
Get the ENERGY you need to get over the HUMP in the week with Quinoa – a fiber-rich carb AND a good source of protein (can you say DREAM FOOD?!) Try this tasty, healthy, energy inducing recipe…
Quinoa and Roasted Pepper Chili
INGREDIENTS:
- 2 poblano chiles
- bell peppers
- 2 poblano chiles
- 4 teaspoons olive oil
- 3 cups chopped zucchini
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Spanish smoked paprika
- 1/2 cup water
- 1/3 cup uncooked quinoa, rinsed
- 1/4 teaspoon kosher salt
- 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 cup low-sodium vegetable juice
Preparation
1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.
Nutritional Information
Amount per serving
· Calories: 258
· Fat: 6.3g
· Saturated fat: 0.9g
· Monounsaturated fat: 3.6g
· Polyunsaturated fat: 1.2g
· Protein: 9.7g
· Carbohydrate: 42.1g
· Fiber: 9.8g
· Cholesterol: 0.0mg
· Iron: 3.7mg
· Sodium: 430mg
· Calcium: 108mg
Source: David Bonom, Cooking Light
DECEMBER 2011
Have you ever made chili with quinoa?